Procedure

Heat oil in a medium to large saucepan and fry onion over low heat til soft and translucent (I found that I only did it about 5 minutes because the onion started to stick to the bottom of the pan). Add garlic, cinnamon and cloves. Stir over low heat about 1 minute, stirring constantly.

Add wine and stir a few minutes til most of wine is evaporated. (The recipe says to deglaze pan which I think means to clean the pan of all the cooked bits which have started to stick to the bottom.)

Add remaining ingredients. Bring to the boil and then reduce heat. Cover and simmer gently about 30 minutes.